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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Sunday, April 26, 2009

It's a little more than just pouring leftover coffee over ice cubes and pouring in milk, but you can make your own cold brewed, iced coffee right at home and it's super easy!

Overnight Cold Pressed Iced Coffee

I used to be a coffee addict. I mean seriously. I literally drank the stuff all day long when I worked in the legal office, and in fact, often only coffee all day long - meaning I often worked through lunch and didn't eat all day. {Bad Mary.} I'm sure that has everything to do with my sluggish metabolism now, so gals ... don't do that! Eat. Eat breakfast. Eat lunch. And you won't be like a ravin' maniac starvin' Marvin' when you get home and evening rolls around.

Thank goodness we didn't have a Starbucks back then. Not anywhere here on the Mississippi Gulf Coast. It's a good thing really, because I'm sure I would have busted my budget for sure on fancy coffee drinks. Initially we had exactly one, inside of Hard Rock casino, but over the past few years, we've had a few more locations pop up here locally, and plenty of mom and pop operations are still around, so don't worry, we are not coffee deprived y'all!

Anyway, the point of all that is, that before you could actually drive through McD's and grab a quick iced coffee, I had to figure out how to make it on my own. It's funny ... I cannot stand the taste of a cup of hot coffee that has gone cold, yet I love iced coffee. Go figure. But let me tell ya, when you want a coffee fix when the temps are on the rise and the humidity feels like a wall of heat when you walk outside, this'll do you fine!

I first heard about this method many years back from an article written by Kate Simon over at Imbibe Magazine. I learned that many coffee shops use a cold pressed method to brew their coffee into a coffee concentrate to use both for hot and iced coffee, so you may wonder why. What are the benefits of cold pressed coffee, and well, why bother? Well, for one it makes a concentrate that is just easier to use than trying to have hot and freshly brewed coffee available all the time. Cold pressed coffee has a much longer storage time - generally a jar will last you up to two weeks. But a lot of people prefer cold pressed coffee over hot brewed because the process of cold brewing significantly reduces the acidity in the coffee, making it much easier on the stomach. It also reduce the caffeine levels so that it doesn't have quite the punch that hot brewed coffee does.

These days I have a Keurig - and I'm usually good with one cup and occasionally two cups in the morning. Every once in awhile I'll have an afternoon cup, but that's rare now. Before Keurig, my favorite coffees were Community, Folgers and Maxwell House, mostly whatever was at a good price really. Mama preferred Maxwell House, my former mother in law used CDM. World of difference there y'all! Anyway, I have a few of these empty plastic coffee can buckets hanging around because they are handy for compost buckets to keep under the sink for produce scraps, and they are perfect for overnight refrigeration of this concentrate. Use a pitcher or any lidded storage container that will hold at least 1/2 gallon of water. Just pour room temperature or cool/cold water in. I only drink filtered or bottled water, so that's what I use for my iced coffee, rather than tap water.

Add the coffee, stir real good, cap and refrigerate overnight so it can "brew."

Don't worry though. Even if you don't own one of those presses, you can still make this using a strainer and coffee filters. The press is just a bit faster. Just stack a coffee filter into a strainer and strain the coffee.

If you happen to have one of those French press gadgets, pour the mix into the press...

Cap it...

... push down on the plunger ...

... and pour into your storage container.

The press does all the work. My press is small so I have to do this twice.

Save those grounds to mix in your compost pile! Or to scatter around your acid loving plants - hydrangeas, azaleas; some folks use them right on their roses and even scattered in the yard! Supposedly they are a source of nitrogen.

Whichever way you strain it, once it's filtered it, store it in the fridge and when you want an iced coffee {or three}, grab your pitcher, fill a glass with ice, fill the glass somewhere between halfway and 3/4 full with the coffee...

... add your favorite sweetener, a splash of syrup flavoring if ya like, top off with some milk, half and half, cream, or if you're feeling super decadent, sweetened condensed milk. Stir and enjoy!

I'm the only one in my house that likes iced coffee, so I only make it 1/2 gallon at a time. You can certainly double this easily. This ratio of 1 cup of coffee to 1/2 gallon of water makes an iced coffee that is maybe just slightly more on the stronger side of mild. To adjust to your preference, try it this way the first time and then add or reduce the coffee to adjust the strength to your taste. Hope this satisfies your coffee craving this summer {which seems to arrive earlier and earlier here in the deep south} while keepin' ya cool at the same time!

Large strainer with cheesecloth, coffee filters, a re-usable coffee filter, or an 8-cup French Press

Instructions

Fill container with water; add coffee and stir in. Cover and store in the refrigerator 6 to 8 hours or overnight. After that, if you happen to have a French press, you'll pour the coffee into the pot and press, then pour the strained coffee into a storage container or pitcher. If you don't have a French press, use a large strainer and a regular coffee filter, or a re-useable coffee filer, over a pot or your storage container, and filter out the coffee grounds, changing out the filter about halfway through for a fresh one. Store the filtered coffee in the fridge.

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38 comments:

I am STILL a coffee addict. But it's hot as blazes here too already, so I am going to try your Iced Coffee recipe, using the filter method because I don't have a press. I can't wait to have a tall cold glass tomorrow!

Penniwig, I'll bet it is! Heck I was about to die the last couple days and this is only April. Okay, almost May, but still! We're in the 80s again all week. Could use a little rain!

I know what you mean about coffee. I don't drink it like I used to now, but I have to have mine in the morning for sure. The couple times that I have skipped it before, well I wasn't quite myself!

Remember - if ya like it strong, you'll probably want to add more coffee. One cup to a 1/2 gallon is fairly mild if you're say a chicory drinker like my ex paw in law was. You could stand a spoon up in his coffee!

You are such a genius! This is a great idea. You can control the flavors and freshness and going to your kitchen to make one of these babies is so more more convenient than driving to Starbucks or Mickey D's!

Hello... I stumbled on your blog and found it very inviting. After looking your blog over, I would like to award you the "Attitude Of Gratitude" Award. I hope you accept. And I will be back often to read.. Have a great day.

Thanks for stopping by my blog today! I love any kind of coffee! I love the way you have your recipe categories displayed in your side bar with the pictures. I want to do that! Did it take a long time to set it up this way?

My gosh.. We've been pouring it right out of the pot! I am a true coffeeholic! But Iced Coffee has never been a favorite of mine. Maybe I'm just plain making it TOO STRONG!! With the hot temps we've been having, I can't wait to try Iced Coffee your way, and maybe it will taste a little better to me!!LOL!.. That, and give my poor little racing heart the slow-down it probably needs!!.. right?! (0;

Hey Karen! I LOVE kahula - but right now all I have is the kahula flavored syrup.

Ungourmet - I love stopping by new blogs! There's best kept secrets out there in the blogosphere. Anyway, yeah... that's all manual work - ugh. Wish I could say otherwise, but unfortunately it just takes time to do. Some are direct links to recipes - those aren't too hard - just add a pic and link the recipe but it's manual - the others with pages of links to recipes take a bit more time to do.

Beansieleigh, the cold press method creates a bit milder coffee than leftover coffee does - and it's also easier on the stomach! I'd say maybe make 1/2 of the recipe and see what you think??

I love coffee--I have a favorite place to get it here in town but at $4.00 a pop--I don't get it often. I am so trying your recipe. I bet my 2 daughters will love it too. It has been in up to 90 here in NC lately so iced coffee would be good. Thanks for the recipe. Sheila in NC

American friend found your blog mavilhoso. I love your country. I do not want to make the Brazilian President to the IMF money. And our people need a good medical care, public safety and so on. Hug a friend of the Manoel Limoeiro Brazil.

Friend love you like you were my follower on my blog. Do it please ok baby. A hug from: Manoel do Brazil.

Just wanted to follow up for you.. I followed your recipe, but did 2 cups of coffee to 2 quarts of water. It was delicious! It has been such an unusually hot week, and this hit the spot just perfect! Dear Daughter loved it too! I will be sure to send people over your way to try this recipe out too! Thanks again! I am definitely hooked to Iced Coffee, and now your blog!! (0:

Just wanted to follow up for you.. I followed your recipe, but did 2 cups of coffee to 2 quarts of water. It was delicious! It has been such an unusually hot week, and this hit the spot just perfect! Dear Daughter loved it too! I will be sure to send people over your way to try this recipe out too! Thanks again! I am definitely hooked to Iced Coffee, and now your blog!! (0:

Oh I totally love the French Press!! To make hot coffee you just put your coffee in the press, pour hot water over it, let is 'brew' for about 5 minutes, then you press the plunger down and pour. The coffee is so fresh and so much better than drip to me and no filters to fool with.

Hi Beverooni! What's up with that? Must be the 'field' of work, huh? Lots to do, not nearly enough time, and far too many deadlines. Not to mention, lawyers breathin' down your neck all day & usually more than one of them.

No, didn't know that! I knew there was a coffee shop at Barnes & Noble, but didn't know Starbucks finally made it to town! Course, I rarely get over that way anymore - used to work over there - now it's like a world now. If there had been a SB over there when I was working, I'd of been there DAILY.

I am a new follower - love your site!this looks so good - i have made 'iced' coffee from my coffee for a long time, and not been satisfied, maybe this is why - one thing i am unsure of - the water you pour onto the grounds - hot or cold or room temp?

thanks.:)Cory

come see my shop - no blog yet, but i am getting ready!:)www.fallingstarlane.etsy.com

Mary, I cannot tell you enough how glad I am that you posted this recipe! When I first seen it, I thought "what the heck, I'll give it a try". I dont own a coffee press, but told myself to be patient with the coffee filters, because it would be worth it. And was it ever! I am in love!! Now, I never have to waste money on store bought iced coffee...I can always have my own personal gallon jug of it whenever I want! I have perfected it to my exact liking, and I am a true addict, lol. I even got my Mother-In-Law addicted to it, and have passed it along to many friends!! I'm also happy that I could help with the reusable filter tip! Thank you for always coming into my kitchen on a daily basis. This is just one of your many recipes that will have a permanent page in my cookbook! :o)

I'm brewing my first batch now. I am using chocolate-flavored coffee grounds, hoping for a choco-taste without having to add syrupy flavoring. Will let ya'll know how it turns out tomorrow - can hardly wait!

I made this with chocolate flavored coffee and the taste is AMAZING! My sweetner of choice is low-glycemic agave and I used 1% milk - simply heavenly! Much more choca-mocha flavor than I imagined, no syrups or extra flavoring needed... it is just awesome! Can't wait to try with other flavored coffees - hazlenut maybe? Thanks for the inspiration!

Awesome Diana! Thanks so much for taking the time to come back and let me know. I don't keep flavored coffees around so I wondered how they would translate. I will be adding that suggestion to the post for sure!! Fantastic! You are gonna get hooked on this coffee I promise. :)

Just tried this recipe (after many failed attempts on my own) and it is PERFECT!!! I have a coffee press but I was doing it all wrong (I thought it had to be hot brewed and no idea I could store it in the fridge!!) thanks a million!

Excellent idea! I go through ices coffee like it's no one's business in the summer. Quick question though. How long does it keep in the fridge once it's made? I was considering making an extra large amount so I'll have to do it less often.

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

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Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

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